Heirloom Tomato Salad with Pickled Fennel
A vibrant salad featuring colorful heirloom tomatoes paired with aromatic pickled fennel, charred Cubanelle peppers, and a delicate blend of spices. The dish balances sweet, tangy, and savory flavors with fresh and pickled elements.
Ingredients
- •1 whole star anise pod
- •1 teaspoon aniseed
- •1 teaspoon coriander seeds
- •1 teaspoon fennel seeds
- •¼ teaspoon cumin seeds
- •¼ stalk lemongrass
- •¼ orange orange zest
- •1 medium fennel bulb
- •1½ cups unseasoned rice vinegar
- •½ cup sugar
- •2 tablespoons kosher salt
- •2 pounds heirloom tomatoes
- •1 cup cherry tomatoes
- •2 tablespoons white balsamic vinegar
- •7 tablespoons extra-virgin olive oil
- •to taste kosher salt and pepper
- •2 whole Cubanelle peppers
- •to taste fennel fronds
- •1 piece cheesecloth
Cooking Instructions
- 1.
Toast star anise, aniseed, coriander seeds, fennel seeds, and cumin seeds in a small skillet over medium-low heat, stirring often, until fragrant, about 3 minutes. Bundle toasted spices, lemongrass, and orange zest in a piece of cheesecloth and tie with kitchen twine to make a sachet. Place sachet and fennel in a 1-quart jar or bowl.
5 min
- 2.
Bring vinegar, sugar, salt, and 1/2 cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour vinegar mixture over sachet and fennel and let cool; discard sachet. Cover fennel and chill at least 12 hours.
720 min
- 3.
DO AHEAD: Pickled fennel can be made 2 weeks ahead. Keep chilled.
- 4.
Combine large and cherry tomatoes, vinegar, and 6 tablespoons oil in a medium bowl; season with salt and pepper. Let sit at room temperature 30 minutes.
30 min
- 5.
Before serving, heat remaining 1 tablespoon oil in a medium skillet over high heat. Cook Cubanelle peppers, tossing often, until charred in spots, about 4 minutes.
4 min
- 6.
Serve tomato salad topped with peppers, pickled fennel, and fennel fronds.
5 min